Tasty Tuesday - Carrot Souffle

My mother was very active in her church and participated in a lot of get togethers that involved food.  Every now and then something was so good the recipe got shared.  This recipe from those days.

For Easter I was going to make a cheesy carrot casserole that we like, but got a request for a non-cheese version.  This was easy to make and it held its "poofy" top for the 5-minute drive and an accidental bang onto the counter top upon arrival.

Unfortunately there are no before photos.  This is the little bit that was leftover after a dinner of leftovers the next day.  No prizes for styling, but it sure was yummy.

It was a big hit and I think everyone took some leftovers home.  Even Little S, who DOES. NOT. EAT. VEGETABLES. EVER., took a tiny bite and pronounced it "okay."  That's practically a rave review!

Without further ado....

Jane Maybray's Carrot Souffle

2 lbs cooked carrots
6 eggs
1 1/4 c sugar
6 T flour
3 t baking powder
4 t vanilla
1 stick melted butter
1/4 t cinnamon

Preheat oven to 350 F.
Place all ingredients except cinnamon in blender.
Blend until smooth.
Pour mixture into lightly greased 8 in square baking dish.
Sprinkle cinnamon on top.
Bake in preheated oven for 45 minutes.

This was pretty sweet.  I would use less sugar next time.